Easy ratatouille with poached eggs

Easy ratatouille with poached eggs

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(46 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4
This gutsy one-pot can mostly be prepared in advance - just crack in the eggs at the end

Nutrition and extra info

  • Can be frozen without eggs
  • Vegetarian
  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal190
  • fat11g
  • saturates2g
  • carbs13g
  • sugars10g
  • fibre5g
  • protein12g
  • salt0.36g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red or orange pepper, deseeded and thinly sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgettes, diced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 400g can chopped tomatoes
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful basil leaves


  1. Heat the oil in a large frying pan. Add the onion, pepper, garlic and rosemary, then cook for 5 mins, stirring frequently, until the onion has softened. Add the aubergine and courgettes, then cook for 2 mins more.

  2. Add the tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to the boil, cover, then simmer for 40 mins, uncovering after 20 mins, until reduced and pulpy.

  3. Stir the vinegar into the ratatouille, then make 4 spaces for the eggs. Crack an egg into each hole and season with black pepper. Cover, then cook for 2-5 mins until set as softly or firmly as you like. Scatter over the basil and serve with some crusty bread to mop up the juices.

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Comments, questions and tips

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29th Aug, 2018
Tasty way to eat a lot of vegetables in one sitting!
15th Dec, 2016
I was not overly impressed by this. Quite bland only rescued by crumbling crispy pancetta over it. Much prefer GF Turkish eggs.
23rd May, 2015
In my family we love ratatouille, but I have never thought to make it with eggs. Vegetables mixed with yolk make the taste even richer! Great idea.
26th Jun, 2014
This has become a regular with me. I added stock instead of water + 160g mushrooms and served as main meal for 2 with some homemade bread.
16th Dec, 2013
this was so good even my fussy kids ate it! My eldest helped to make it which I think made her like it more. Will definitely become a regular dish in my house.
22nd Oct, 2013
Excellent midweek meal - and so good with a big slice of crusty bread....!
30th Apr, 2013
Very nice and easy to prepare. I added some salt and chilli flakes and finished the eggs off under the grill as the sauce had begun to stick to the pan. Served two with big appetites.
9th Jan, 2013
I skipped the aubergines (I don't like them) and added extra courgettes instead, also added some dried parsley and oregano for flavour, together with a tea spoon of Worcestershire sauce and a tea spoon of sugar. It turned out to be the BEST THING EVER!
12th Sep, 2012
Delicious! Very tasty and the egg works really well. We had some rice on the side just to bulk it up a bit but would also work well on it's own as a light dinner.
21st Aug, 2012
Great mid week supper and the egg gives that extra dimension... Low fat, low calorie, light and a definite must try for everyone....


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